Teriyaki Chicken And Noodles Recipes

TERIYAKI CHICKEN AND NOODLES

Teriyaki Chicken and Noodles image

Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.

Categories Chicken Sauté Stir-Fry Kid-Friendly Quick & Easy Noodle Bon Appétit Small Plates

Yield 2 servings; can be doubled

Number Of Ingredients 8

Ingredients

8 ounces dried oriental noodles (such as soba or udon) or linguine, broken in half
1 tablespoon oriental sesame oil
2 tablespoons vegetable oil
2 skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick strips
6 green onions, sliced on diagonal into 1-inch pieces
1 carrot, peeled, very thinly sliced on diagonal
1/4 teaspoon dried crushed red pepper
6 tablespoons purchased teriyaki sauce

Steps:

Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.

CHICKEN TERIYAKI CHOW MEIN RECIPE BY TASTY

Chicken Teriyaki Chow Mein Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, teriyaki sauce, cooking oil, chow mein noodle, onion, carrot, broccoli floret, cabbage, sesame seed

Provided by Claire Nolan

Categories Dinner

Time 1h43m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
½ cup teriyaki sauce, divided
4 tablespoons cooking oil, divided
6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
¾ cup onion, sliced
½ cup carrot, julienned
1 cup broccoli floret
1 cup cabbage
sesame seed, for garnish

Steps:

In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams

TERIYAKI CHICKEN AND NOODLES

Teriyaki Chicken and Noodles image

We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.

Provided by lazyme

Categories Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces soba noodles, halved
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, sliced crosswise into 1/3-inch slices
6 green onions, sliced diagonally into 1-inch pieces
1 carrot, peeled, thinly sliced diagonally
1/4 teaspoon crushed red pepper flakes
6 tablespoons teriyaki sauce

Steps:

Cook noodles in large pot of boiling salted water until just tender.
Drain well; return to pot.
Add sesame oil and toss to coat.
Heat vegetable oil in heavy large skillet over high heat.
Sprinkle chicken with salt and pepper.
Add chicken to skillet and saute until no longer pink, about 2 minutes.
Add sliced green onions, carrot and crushed red pepper.
Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
Add noodles and teriyaki sauce and toss to blend well.

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